SANDRA’S ULTIMATE ALASKA DUNGENESS CRAB SALAD

I keep the ingredients

to a minimum so the flavor of the
dungeness crab is paramount...

Servings: (4)

Prep: 5 Mins.

INGREDIENTS

4 cups iceberg lettuce, chopped or torn

1 tomato, chopped

1 rib of celery, sliced

1 green onion, sliced

½ teaspoon salad elegance

Pinches of fine-grain sea salt and white pepper

3 tablespoons mayonnaise

½ lb. ½ lb. cooked lump dungeness crabmeat, picked over

METHOD

Fresh-Cooked Lump
Alaska Dungeness Crabmeat

In a medium bowl add all the salad ingredients, except the crabmeat, and mix to combine.  Gently fold in the crabmeat, just until incorporated. Transfer crab salad to individual bowls, and serve. ~ Enjoy!

SANDRA'S ROASTED ASPARAGUS SOUP with GREMOLATA

A perfect first course...

Servings: (2)

Prep: 5 Mins. |
Roast: 30 to 35 Mins. |
Cook 3 Mins.

Posted by Sandra

INGREDIENTS

***Gremolata

1 tablespoon parsley, finely chopped

1 teaspoon lemon peel, grated

1 small garlic clove, grated

2 tablespoons olive oil
Kosher salt and ground pepper, to taste

Asparagus, onions, and garlic
ready for roasting

***Roasted Asparagus Soup:

1 bunch size pinky-sized asparagus, cut into 2” pieces

1 medium white onion, peeled and cut into wedges

1 garlic clove, cut in half lengthwise
1 tablespoon olive oil
½ cup heavy cream
½ cup low-sodium chicken broth
Kosher salt and ground pepper, to taste

METHOD

Preheat oven to 350 degrees. Line a baking sheet with foil, and set aside. Whisk together gremolata ingredients in a small bowl, and set aside as well.

Finished roasted asparagus,
onion, and garlic

Add asparagus, onions, and halved garlic clove pieces to a medium bowl, and toss with 1 tablespoon olive oil. Place on prepared baking sheet. Sprinkle with kosher salt, and ground pepper, to taste. Roast for 30 to 35 minutes while using tongs to toss every 10 minutes, while roasting. Roast just until asparagus pieces are crisp-tender and slightly browned, and onions and garlic begin to caramelize.

Carefully add hot vegetables to blender using tongs. Add ½ cup heavy cream, ½ cup chicken broth, and puree until smooth. Transfer to medium saucepan, and warm soup over medium heat; thinning with more broth, if need be. Taste for seasonings, adding additional kosher salt and ground pepper to taste, if necessary.

Ladle soup into bowls, and drizzle with gremolata; serve hot, warm, or cold. – Enjoy!


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Tip: I like to serve this soup with a warm french baguette that I bake along with the roasted veggies. Also, if you are using thicker asparagus you’ll need to increase the roasting time.

SANDRA'S SHAVED ASPARAGUS and PROSCIUTTO SALAD

A fine first course salad or accompaniment to any meal
that's refreshing and superbly healthy...

Servings: (4)
Prep: 20 Mins.

Posted by Sandra

INGREDIENTS:

***Vinaigrette:
2 tablespoons lemon juice
1 tablespoon shallot, minced
2 teaspoons dijon
1/4 cup olive oil
Salt and pepper to taste


***Salad:
1 bunch asparagus, ends trimmed and stocks shaved, reserving tops
6 cups spring greens
8 slices prosciutto, cut into thin strips
1 box frozen baby peas, thawed
2 tablespoons fresh mint leaves, roughly chopped
1/4 cup shaved Parmesan cheese

METHOD:

Prepare a large bowl of ice water, and set aside.

In a small non-reactive bowl (glass or ceramic), whisk together lemon juice, shallot, and dijon. Slowly drizzle in olive oil and whisk until vinaigrette is emulsified, and season with salt and pepper, to taste.

Place asparagus on cutting board; hold tip and shave lengthwise along each stalk with a wide vegetable peeler. Place shavings and tops in boiling water and blanche for 2 minutes, then quickly remove and place in large bowl of ice water for 10 minutes, and drain. Blot with paper towel to remove excess water.

In a large salad bowl, toss greens, asparagus, baby peas, and mint, and then drizzle with vinaigrette. Place on four salad plates, and equally sprinkle them with prosciutto strips, and shaved Parmesan. – Enjoy!


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Tip: I like to serve this lovely salad with a nice barbecued steak, crispy bread, and a glass of quality red wine.